Italian
Leftover Escarole Balls
by Manu Food · 60K subscribers on YouTube
I had a nice dish of leftover escarole from yesterday, cooked and flavored in a pan with black olives, capers, and chili pepper. To recycle them, I prepared these delicious fried balls.
- Difficulty
- easy
Ingredients
10 items- Scarole CotteLeftover cooked escarole from the day before
- Filetti di Acciuga Sott'Olio4 to 5 fillets
- 1 pcsEgg
- Grated ParmigianoTo taste
- 200 gPane AmmollatoSoaked and squeezed bread crumb (inner part only)
- Provola o Fior di LatteSmall pieces for stuffing
- Grated BreadFor coating, mixed with grated cheese
- Frying OilFor frying
- SaltTo taste
- PepperTo taste
Method
- Soak the stale bread in water, then squeeze out the excess water. Use only the inner part, discard the crust.
- Squeeze the leftover cooked escarole to remove the excess liquid, then chop it finely.
- Chop the anchovy fillets finely.
- In a bowl, combine the squeezed bread, chopped escarole, chopped anchovies, egg, grated Parmesan cheese, salt, and pepper. Mix well.
- If the mixture is too wet, add some breadcrumbs to achieve a consistency that can be shaped.
- Take a portion of the mixture, place a small piece of provola or fior di latte cheese in the center, and form into a ball.
- Roll each ball in breadcrumbs mixed with some grated cheese.
- Fry in hot oil until golden brown. Alternatively, you can bake them in the oven or cook in an air fryer.
